The scotch egg recipe i first learned as a schoolgirl fell out of favor in recent years, i am guessing because the one i was taught was heavily breaded and then deep-fried. The 21st century scotch egg, however, is lighter, uses free-range eggs, good quality sausage meat, fresh herbs and light crumbs for the coating and is only lightly fried, then baked in the oven. I for one am glad to see it back. Scotch eggs are a neat, portable, self-contained parcel of food, the only other so handy is the cornish pasty and both of which are perfect in a lunch box, at a summer picnic, a party or as a snack.
